First things first, if you are a cilantro hater, fear not. This is a safe space. Cilantro haters are welcome here. I used to be a cilantro hater before cancer screwed with my taste buds. If you hate cilantro, just sub in regular parsley. You'll get the fresh earthy green taste without all the cilantro-ness. No judgment here!

I love lentils because they're cheap, they're easy to prepare, and they're little protein / fiber / iron powerhouses. I always eat my lentils with citrus to help my body absorb as much iron as possible.

I love tacos. This salad marries my love of tacos with my desire to eat less meat. I get all the tasty taco flavours without the guilt of inhaling a pound of beef / cheese / sour cream.

Place rinsed lentils in medium-sized saucepan and cover with 1 - 2 inches of cold water. Bring to boil over high heat, cover, reduce heat to low and simmer for 20 - 30 minutes until lentils are soft. Drain and set aside.

Place salad dressing ingredients in food processor or blender and blend until smooth. Immediately after draining cooked lentils, stir in two tablespoons of prepared dressing.

Assemble salad ingredients on plates, drizzle lightly with dressing, and serve with an assortment of optional toppings.

Alternatively, layer salads in mason jars for quick and easy weekday lunches. The trick to mason jar salads is to put the hardiest items at the bottom with the dressing and the more fragile items (leafy greens) near the top, as far away from the dressing as possible. I layered my lentil taco salad as follows: lentils, a teaspoon of dressing, oranges, sweet potatoes, green onion, green pepper, cucumbers, tomatoes, lettuce. I skipped the avocado all together because I have texture issues and day 2 avocado is my nightmare. I leave lots of space at the top of my jar so I can shake everything up when I'm ready to eat.